Milk Badam is a Punjabi go to! Cold in the summer and piping hot in the winter.

It’s soothing, refreshing, nutty, and sweet. It’s an amazing amalgamation of sugar, dairy, and almonds. There are a couple different varieties out there – you can add in pistachio, rose water, or even dried fruit. No matter what add-ons you put on you’ll love milk badam.

Personally, I like it to keep it “simple” and skip the rosewater and dried fruit. It’s definitely filling so I wouldn’t do this with a big meal or expect to have a big meal after. It’s more of a dessert drink.

I actually love this drink as a stand alone, but I’ve also paired it with grilled mango and it’s amazing. The acidity of the mango and the creaminess of the milk are a perfect combo.

Eeek Fact #19: In some parts of India they give you mango leaves on your wedding day as a symbol to ensure you bear oodles of babies. It makes me wonder if there’s some sort of algorithm to delineate how many leaves equal how many babies. If one leaf is equivalent to 1-2 babies that’s fine, we’d be at a one leaf max. But the b*tch that tried to hand me a bunch would get smacked into place. Being pregnant for a decade plus sounds atrocious, but what do I know, I have 3 dogs and 2 cats, that too sounds atrocious, and yet is lovely – sometimes.

Milk Badam

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Recipe by Priya Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calorieskcal

Ingredients

3 cups whole milk
1/4 cup sugar
30 whole almonds
1/2 tsp elaichi (cardamom), powdered
Saffron, for garnish
Broken pistachio, for garnish
Sliced almonds, for garnish

Directions

Soak almonds for 10-20 minutes, till the skin starts to separate from the almonds.
Peel almonds.
Crush almonds into a paste. The easiest way is with a food processor.
Pour milk, cardamom powder, and almond paste into a nonstick pot.
Bring milk mixture to a simmer over medium-low heat, consistently stirring to avoid sticking or burning.
Add in sugar.
Simmer for an additional 15-20 minutes, till milk has thickened.
Make sure to keep stirring.
If serving hot – pour into cups and garnish with saffron, pistachios, and sliced almonds.
If serving cold – pour into heat proof container and chill.